Empty Tomb Rolls or Marshmallow Delights – easy cinnamon sugar rolls with a melting marshmallow inside. These are a great symbolic dessert recipe for Easter.
We make these Empty Tomb Rolls every year for Easter with the kids. Even when it’s not Easter, these are a tasty and quick dessert.
These Empty Tomb Rolls were originally posted in 2009.
EMPTY TOMB ROLLS
The generosity shown to me after I had my third son Wes was unbelievable. Not only did my church friends bring in meals for 5 days but my friends brought in 4 meals after that.
Usually I have food issues. I’m not sure where it stemmed from. Maybe it’s just that I have found one too many hairs in food. Anyway, unless I know you well…and know that you are a clean cook, I am wary of your food.
My friend Wendy is an amazing cook and brought in these babies as dessert with her meal. The marshmallow melts inside the roll creating a juicy sauce. It’s like an inside out cinnamon roll.
I have heard these referred to as “Empty Tomb” rolls that can be made at Easter. They are easy to make with kids and they invite the opportunity to explain about the resurrection because the disappearing marshmallow is supposed to represent Jesus being risen.
Here’s a breakdown of the symbolism of Empty Tomb Rolls:
- Large Marshmallows – body of Jesus
- Melted Butter – oils of embalming
- Cinnamon and Sugar Mix- spices used to anoint Christ’s body.
- Crescent Roll – the wrapping of Jesus’ body or the tomb.
- Oven – the tomb
- Cavity in bun – the empty tomb or the empty cloths
Other Easter Recipes:
“Empty Tomb” Rolls
Servings: 8 rolls
8 ounce or (12 ounce) package refrigerated crescent rolls (the bigger size makes it a little easier to wrap around the marshmallow)
Separate rolls into eight triangles. Combine sugar and cinnamon. Dip each marshmallow into butter, roll in cinnamon-sugar and place on a triangle. Pinch dough around marshmallow, sealing all edges. Make sure to seal well or all the marshmallow will escape.
Dip tops of dough into remaining butter and cinnamon-sugar. Place with sugar side up in greased muffin cups. It helps to use jumbo muffin tins so that the juice doesn’t overflow.
Bake at 375 degrees for 10 to 15 minutes or until rolls are golden brown. Allow to cool slightly then eat warm.
Source: my friend Wendy and Allrecipes